Positive hydration method of preparing confectionery and the resulting product
US6517886B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Jun 30, 2000 |
| Grant date | Feb 11, 2003 |
| Priority date | — |
| Expiry date | Jun 30, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA61K9/2095
- WIPO fieldPharmaceuticals
- WIPO sectorChemistry
Abstract
The invention provides an uncooked, unspun intimately mixed confectionery composition having sufficient internal cohesively to be handled without losing its integrity as a mass, said composition being substantially free of unbound water and having substantially no phase separation of moisture, containing:(i) a saccharide based component; (ii) a hydrated hydrobinding component having a water activity substantially less than about 0.75, in combination with a humectant, and a (iii) fat component having a melting point substantially in the range of about 28 to about 45 degrees centigrade for providing a soft yet substantially unsticky chew texture for the composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.